Posted on 02/26/2010 7:48:42 AM PST by dennisw
Good.
Don't you see that the tipping system is an effective incentive for your waiter to be polite and presentable, have a table ready for you that is clean and properly set, be knowledgeable about the menu/wine list, pay attention to your order (sauce on side? medium rare?), get your food to your table while it's hot, cheerfully replace a dropped fork and get the check to you in a timely but unrushed manner.
Restaurant owners could pay their waitstaff more (charging YOU more for the food) and announce that tipping isn't necessary but I guaran-damn-tee you dirty fingernails, clogged salt shakers, sticky table tops (that wobble), long waits for your cold, over-cooked steak, no ketchup/extra bread/butter when requested and then, finally, you'll be given someone else's check by mistake.
I see waiters as private, professional contractors and the good ones are gold and have my respect. I'm happy to tip them. Well.
Actually, I go the opposite.
The pricier the place, the closer to 15 I stay. The onus is on them for superior service based on prices.
A moderate value joint makes me more generous. There’s no pain in overtipping there.
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